Chicken Chili with Tomatoes, Beans, and Celery

Headnote

This is a lean, direct chili built on clarity rather than heaviness. Chicken breast gives the dish its clean structure, while tomatoes, beans, celery, and chili seasoning provide depth, warmth, and a measured heat. The result should be spoonable and cohesive, with the chicken tender, the beans intact, and the sauce reduced to a proper chili consistency.

Recipe essentials

Dish category: Chili

Cuisine or origin: American

Course type: Main course

Yield: 1 portion

Serving size: 400 g

Prep time: 10 minutes

Cook time: 20 minutes

Total time: 30 minutes

Difficulty: Easy

Equipment

1 medium saucepan or sauté pan, 20 cm

1 cutting board

1 chef’s knife

1 wooden spoon or heatproof spatula

1 weighing scale

Ingredients

Main

Chicken breast, 140 g, cut into 1.5 cm dice

Celery, 30 g, finely diced

Chili seasoning, 20 g

Diced tomatoes, 120 g

Beans, 90 g, drained if canned

Method

1. Place the saucepan over medium heat and add the chicken breast. Cook for 3 to 4 minutes, stirring occasionally, until the exterior turns opaque and the pieces begin to take on light color.

2. Add the celery and chili seasoning. Cook for 2 minutes, stirring constantly, until the celery softens slightly and the seasoning becomes fragrant and coats the chicken evenly.

3. Add the diced tomatoes and beans. Stir thoroughly, then bring the mixture to a steady simmer over medium heat.

4. Reduce the heat to low and cook for 10 to 12 minutes, stirring every 2 minutes, until the tomatoes have reduced to a thick sauce and the chili holds together without excess liquid. The chicken should be fully cooked, tender, and opaque throughout.

5. If the mixture tightens too quickly, continue cooking over low heat for 1 to 2 minutes more, stirring gently, until the texture is cohesive and spoonable. The finished chili should be moist, glossy, and well bound, not soupy.

Plating and serving

Spoon the chili into a warm shallow bowl and level it lightly so the chicken, beans, and tomato base are evenly distributed. Serve immediately while the sauce is hot and the texture remains thick and composed.

Professional notes

Keep the simmer gentle; hard boiling will toughen the chicken and break the beans. The final texture should be dense enough to mound slightly on the spoon, with the tomatoes reduced into the body of the chili rather than sitting apart as liquid.